Penne with Roasted Vegetables


September is a great month to celebrate the goodness, colors, and tastes of this season’s harvest. Where I live, my little garden is bursting with color as our growing season comes to an end. Most vegetables are ripe and ready to be picked and my peppers are finally showing their true colors – vibrant greens, yellows, oranges and reds...perfect for one of my favorite dishes this time of the year - Penne with Roasted Vegetables. This is a colorful pasta dish that is easy and quick to prepare. The roasted vegetables in this recipe can also make a great side-dish on their own, but combine them with pasta, and you have a GREAT MEAL that smells, looks and tastes fantastic!...and in less than half an hour!

4 cups zucchini, cubed

2 cups eggplant, cubed

1 cup red bell pepper, coarsely chopped (or a combination of yellow, and red peppers)

1 cup green bell pepper, coarsely chopped

1 cup sweet white or red onions, coarsely chopped

1/4 cup extra virgin olive oil

1/2 tsp. oregano

1/2 tsp. basil

3 or 4 cloves of garlic, chopped

400 g penne rigate or other tubular pasta (approx.)

freshly grated Parmesan or Asiago cheese

Place zucchini, eggplant, peppers and onions in large bowl. Add oil, basil, oregano and garlic and toss to coat.

Place vegetables in a single layer on a large baking sheet with a rim.

Roast, stirring occasionally, for approx. 20 minutes or until vegetables are slightly softened.

Meanwhile bring a large pot of water to boil. When vegetables are nearly done, cook penne according to package directions or until al dente. Drain.

Toss roasted vegetables with penne.

Top with a generous grating of Parmesan or Asiago cheese and ENJOY!

The copyright of the article Penne with Roasted Vegetables in Italian Family Cooking is owned by Stella Trynda. Permission to republish Penne with Roasted Vegetables in print or online must be granted by the author in writing.

Go To Page: 1

Articles in this Topic    Discussions in this Topic